4 oz cream cheese, softened
½ cup cheddar cheese, shredded + extra for garnish
¼ cup sour cream
2 tablespoons pickled jalapeño, diced
1 jalapeño, seeded and diced
¼ teaspoon garlic powder
⅛ teaspoon salt
⅓ cup Panko breadcrumbs, toasted
¼ cup parsley, chopped as garnish
Preheat oven to 400°F. Line a baking sheet with non-stick silicone baking sheet or parchment paper. Set aside. Fill a large pot with water and bring to a boil. Slice zucchini in half lengthwise and place into boiling water to blanche for 2 minutes. Remove zucchini from pot and run under cold water to stop cooking process. Set aside to cool. Scoop out seeds from zucchini with a spoon or melon baller. Pat zucchini dry with a paper towel to remove any excess moisture. Mix cream cheese, sour cream, cheddar cheese, pickled jalapeño, diced jalapeño, garlic powder, and salt until well combined. Spoon cream cheese filling into center of hollowed zucchini, top with extra shredded cheese and toasted breadcrumbs. Bake for 15-20 minutes or until zucchini is tender but still firm, and cheese has melted. Sprinkle with chopped parsley to serve.